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Title: Frankfurter Sausage
Categories: Makemeat
Yield: 2 Pounds
| 3 | Feet sheep or small hog casings | |
| 1 | lb | Lean pork, cubed |
| 3/4 | lb | Lean beef, cubed |
| 1/4 | lb | Pork fat, cubed |
| 1/4 | c | Very finely minced onion |
| 1 | cl | Garlic, finely chopped |
| 1 | ts | Finely ground coriander |
| 1/4 | ts | Dried marjoram |
| 1/4 | ts | Ground mace |
| 1/2 | ts | Ground mustard seed |
| 1 | ts | Sweet paprika |
| 1 | ts | Freshly fine ground white pepper |
| 1 | Egg white | |
| 1 1/2 | ts | Sugar |
| 1 | ts | Salt, or to taste |
| 1/4 | c | Milk |
Make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar. salt and milk and mix thoroughly. Grind the pork, beef and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. Chill the mixture for half and hour, then run thru the fine blade once more. Prepare casings, stuff and twist off into 6" links. Parboil, without separating, in gently simmering water, fo r20 minutes. Place in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated up to a week or they can be frozen.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-447-8 Typed by Carolyn Shaw
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